Oatmeal is a favorite breakfast food, quick, and filling. Add bananas, cinnamon, and maple syrup if you desire and it is just plain delicious.

Ingredients:

1/4 tsp salt

3 cups water

1/4 tsp ground cinnamon

1-1/4 cups old fashioned oats

2 bananas, peeled and coarsely chopped

Directions:

Bring water and salt to a boil in a heavy saucepan over high heat. Stir in oats and cinnamon. Reduce heat to low and continue to cook 4-5 minutes, stirring constantly until oatmeal reaches desired consistency. Remove from heat. Stir in chopped bananas, cover and let sit 5 minutes before serving. Serve with maple syrup, if desired.

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 2 minutes. Stir in apples, reduce heat to medium, cover and cook 4-5 minutes, or until apples are just softened. Transfer to a bowl and set aside to cool. Combine remaining ingredients in a blender or food processor and purée. Season with salt and pepper to taste. Mix well. Stir chipotle purée into apple mixture. Mix thoroughly. Cover and refrigerate at least 2 hours or overnight.

This healthy salad contains more than 1 serving of fruits and veggies in it. It is full of crisp celery, sweet apples, and crunchy sesame seeds, all coated with a creamy dressing. Very yummy and satisfying!

Put olive oil and next 7 ingredients in a screw-top jar, adding salt to taste. Shake well to blend before serving. Place the celery and apple in a salad bowl. Pour in the dressing and toss well. Just before serving, mix in the sesame seeds.

This salsa is absolutely delicious! Its taste is wonderfully fresh and light.

Ingredients:

1/8 tsp hot pepper sauce

2-2/3 tbsp olive oil

1 tsp cumin seed

1 tsp coriander seed, ground

2 large avocados

1/4 tsp lime juice

1 large ripe tomato

1 small red bell pepper

1/4 cup cilantro, chopped, leaves

1 medium red onion, finely chopped

Directions:

Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl
and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.

This simply luscious dessert looks pretty enough to serve for a special occasion.

Ingredients:

1 tbsp sugar

1/2 tsp ground cinnamon

4 bananas, cut in half lengthwise

3 oranges, juiced and zest peeled

Directions:

Preheat oven to 350°F. Place juice and zest of oranges in a baking dish. Stir in cinnamon. Place bananas cut side down in juice. Bake 12 minutes until bananas have softened. Remove from oven and arrange bananas on a serving plate. Combine sugar and cooking juice and pour over bananas. Serve immediately.

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A low calorie, low or no cholesterol, low sodium dish that is simple to prepare.

Ingredients:

3/4 lb green beans, trimmed

9 oz frozen artichoke hearts, thawed

1 tbsp unsalted butter or vegan margarine

Directions:

Place green beans in a steamer basket over boiling water. Cover saucepan and steam 3 minutes. Add artichoke hearts and steam another 7-8 minutes or until vegetables are tender. Drain vegetables and return to saucepan. Toss vegetables with butter or vegan margarine.

Winter is hanging for just a bit longer. So this hearty soup can warm the body and sooth the soul. It is vegetarian as well as vegan and delicious. Enjoy.

Ingredients:

2-2/3 cups water

2-2/3 tbsp molasses

1-1/4 lb canned white beans, drained, 1/2 cup mashed

2-1/3 cups canned stewed tomatoes, with juice

1 tbsp chili powder

1-1/4 onion, chopped

1 tsp dry mustard

1 tbsp olive oil

Directions:

Heat oil in a heavy saucepan over medium high heat. Sauté onions about 3 minutes, stirring until softened. Stir in chilli powder and mustard and cook another minute. Add tomatoes and their juice. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to medium and simmer 8 minutes, uncovered. Break up tomatoes with the back of a spoon. Season with salt and pepper to taste.